The word beignet (pronounced ben-YAY) comes from the early Celtic word bigne meaning "to raise." It is also French for "fritter."
Beignets, considered the ancestor to modern doughnut is a New Orleans specialty.
They are fried, raised pieces of yeast dough, usually about 2 inches square. After being fried, they are sprinkled with a ton of powdered sugar. So basically, beignets are like a sweet doughnut with a square shape and without a hole. Except, that once you've actually eaten a beignet, you won't be going to Dunkin for a doughnut any-time-soon!
Cafe du Monde in New Orleans are famous for their beignets that opened it's doors in 1862 and continues to thrive even today. All you have to do is ask for an order with cafe au lait. Because, truly that's the only way to enjoy these hot off the stove - with a side of coffee made with equal parts of hot milk.
There are however, local dives that considered to serve even more superior doughnuts in New Orleans and I'm all for going beignet hoppin' one of these days. The argument is one I'm shelving for another day!
There are many many recipes for Beignets all over the blogosphere and I've sifted through many. Finally, by trial and error, I'm stuck on this. Can't go wrong and turns out great every time.
Instead, head to the kitchen and make a batch of these. Uber easy to make, a batch of these with a cuppa and good bye, winter blues.
The only thing that would make these better would be sitting streetside in New Orleans and digging into batch after batch. Until then, it's home kitchen style!